Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines
Cécile Leborgne, Marie‐Agnès Ducasse, Emmanuelle Meudec, Stéphanie Carrillo, Arnaud Verbaere, Nicolas Sommerer, Matthias Bougreau, Gilles Masson, Aude Vernhet, Jean‐Roch Mouret, Véronique Cheynier
Topics & Concepts
WineChemistryLeesWinemakingFood sciencePolyphenolPigmentFermentationWine colorComposition (language)AnthocyaninYeastMalolactic fermentationBiochemistryOrganic chemistryBiologyGeneticsBacteriaLinguisticsLactic acidAntioxidantPhilosophyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities